January 11, 2010
Yam'Tcha: Pineapple and passion fruit soup with medjool dates, blanc manger-style fromage blanc, and maple sugar tuile
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Posted by clotilde at 9:21 AM | Comments (0)
Yam'Tcha: Abbaye de Cîteaux cheese with Italian olive oil and toasted bread
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Posted by clotilde at 9:10 AM | Comments (0)
Yam'Tcha: Touraine chicken, roasted and steamed, with Korean pine mushrooms
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Posted by clotilde at 9:10 AM | Comments (0)
Yam'Tcha: Wok-seared calamari with sweet potato noodles marinated in black rice vinegar
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Posted by clotilde at 9:10 AM | Comments (0)
Yam'Tcha: Landes foie gras with whelks (bulots) and spinach
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Posted by clotilde at 9:10 AM | Comments (0)
Yam'Tcha: Sea scallops with grated potatoes and dried bay scallop emulsion
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Posted by clotilde at 9:09 AM | Comments (0)
Yam'Tcha: Flat bean salad with ground pork and shiso
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Posted by clotilde at 9:09 AM | Comments (0)
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Recent pics
- Yam'Tcha: Pineapple and passion fruit soup with medjool dates, blanc manger-style fromage blanc, and maple sugar tuile
- Yam'Tcha: Abbaye de Cîteaux cheese with Italian olive oil and toasted bread
- Yam'Tcha: Touraine chicken, roasted and steamed, with Korean pine mushrooms
- Yam'Tcha: Wok-seared calamari with sweet potato noodles marinated in black rice vinegar
- Yam'Tcha: Landes foie gras with whelks (bulots) and spinach
- Yam'Tcha: Sea scallops with grated potatoes and dried bay scallop emulsion
- Yam'Tcha: Flat bean salad with ground pork and shiso
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